2007 Domaine Paul Pernot Bâtard-Montrachet Grand Cru
Robert Parker's Wine Advocate
The Pernot 2007 Batard-Montrachet features very ripe peach and melon; honeysuckle; Chartreuse-like distilled herbal essences; and marzipan, in a sweetly aromatic display that presages a lush, oily-rich palate of almost gaudy complexity. This finishes with a huge chalk-, herb-, and floral-tinged wave of fruit and nut essences. Two of Pernot’s three parcels of Batard are in Chassagne, and there seldom seems to be any risk of mistaking the differences with his Bienvenues, but in this vintage, what could on other occasions become an overbearing and less elegant personality in Batard retains lift and a modicum of refreshment to go with its abundant ripeness and sheer force. (DS)
Allen Meadows - Burghound
A wonderfully expressive and exceptionally fresh and complex nose of white flower fruit, citrus peel and spice complement the equally vibrant, rich and big-bodied flavors that possess solid amounts of dry extract on the powerful finish that offers outstanding length. For such a big wine, this is relatively light on its feet, in fact it would be fair to say that this is a racy and refined Bâtard that can already be enjoyed due to the impeccable balance. In sum, this is really lovely juice. Try from 2014+
Stephen Tanzer's International Wine Cellar
Pale yellow. Riper on the nose than the Bienvenue but a bit reduced and rather unforthcoming today. The sweetest and largest-scaled of these 2007s, with solid structural support to its white peach and floral flavors. Really resounds and builds on the firm, long back end. 92(+?) points
Paul Pernot, now in his 70s, began the domaine that carry his name in 1959. He started with about 10 hectares, most of which had been in the family for almost 200 years. Paul and his sons, Paul and Michel, are probably second only to Domaine Leflaive in their dominance of Puligny Montrachet. This fine domaine keeps tradition, in its best way, on top of its agenda. The wines reflect the potential of their origin. The wines are carefully made with minimal batonnage, and non, once the malolactic fermentation starts. The borgogne level wines are fermented in tank but all the higher appellations wines are fermented in barrel. No new oak is used for the regional and village wines. Premierescrus get about 30% new oak, and the grand crus between 40-50% depend on the vintage. The wines are typically bottled in August, just before the next harvest with a fining and very light filtration. The wines of Domaine Paul Pernot always deliver balance and purity.